Eggplant cutlets: the dish to fall in love with!

published on 2 February, 2021 at 15:37

The best dinner idea!

INGREDIENTS

300g (1 can) tomatoes;

2 tbsp (30 ml) olive oil;

1 garlic clove;

1 tsp oregano

2 medium eggplants;

30g (¼ cup) parmesan;

2 balls mozzarella;

120ml (½ cup) milk;

2 eggs;

Flour;

1 tsp dry basil;

Breadcrumbs.

METHOD

In a medium pan heat olive oil and add 1 smashed garlic clove. Pour canned tomatoes and cook the sauce down for 10 minutes.
Slice eggplants and microwave them for 5-7 minutes on high, let cool down.
Place a tablespoon of sauce on top of one eggplant, add a slice of mozzarella, some parmesan cheese and dried basil. Cover with another eggplant slice.
Dredge eggplant in flour, dip into egg, then cover with breadcrumbs. Repeat egg and breadcrumbs coating one more time.
Fry eggplants in preheated oil for 4-5 minutes, until golden. Serve right away.

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